Jun 12, 2023
2 of my new batches are being unusually sluggish, so today I decided to give them a bit of a boost.
One is going to be a saffron mead, and the other is going to be a rosemary lavender mead. I'll be infusing the flavors once primary fermentation is over.
I added some extra yeast and some unofficial yeast nutrient (I killed some bread yeast in the microwave) and added it in (Fermaid-O is mostly made of dead yeast, after all).
I'm seeing a bit more activity since I did that.
I tried adding some to the batch that was already going strong and then had to clean up a minor mess when it frothed right up out of the bottle so ... it seems to work???